athena1277 Posted March 2, 2010 Share Posted March 2, 2010 Can anyone suggest a way to prepare chicken in advance for a salad topping, other than grilling it? Thanks! Quote Link to comment Share on other sites More sharing options...
The Governess Posted March 2, 2010 Share Posted March 2, 2010 You could make chicken salad and then use an ice cream scoop to put a scoop on each plate on top of the greens. Chicken cooked in the crock pot and then shredded would work well too. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 2, 2010 Share Posted March 2, 2010 Can anyone suggest a way to prepare chicken in advance for a salad topping, other than grilling it? Thanks! It depends upon what kind of salad it is. An various salads I might use: rotisserie chicken poached chicken pan-seared chicken on an Asian salad I make a honey-dijon chicken with a cornflake crust and slice it Quote Link to comment Share on other sites More sharing options...
Crissy Posted March 3, 2010 Share Posted March 3, 2010 on an Asian salad I make a honey-dijon chicken with a cornflake crust and slice it This sounds incredible. Would you mind describing the process for making the chicken? Quote Link to comment Share on other sites More sharing options...
Parrothead Posted March 3, 2010 Share Posted March 3, 2010 Fried? Quote Link to comment Share on other sites More sharing options...
keptwoman Posted March 3, 2010 Share Posted March 3, 2010 It depends on the flavour I am after. If I want a kind of thai flavour then I marinate in sweet chilli sauce, then pan fry. Indian: marinate in indian spices, then grill French: poached in white wine and chicken stock Chinese (very ish): marinate in soy and honey then pan fry Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 3, 2010 Share Posted March 3, 2010 This sounds incredible. Would you mind describing the process for making the chicken? I dice a white onion finely (you can even grate it and squeeze some of the water out) I crush 2-3 cloves of garlic I add maybe 1/8 c of dijon mustard (I use the type with whole seeds) and maybe...1 cup of honey? I salt and pepper the chicken breasts and flatten them a bit. Then, I leave them in the marinade for a few hours (you can leave them overnight if you want). I crush up 2 cups(?) of cornflakes in a large ziploc. I take the chicken breasts out of the marinade and toss them in the cornflakes. Once they are all done I bake at 375 for 20-25 minutes. Quote Link to comment Share on other sites More sharing options...
Lightly Salted Posted March 3, 2010 Share Posted March 3, 2010 I like it stir-fried with a little adobo seasoning and garlic. Quote Link to comment Share on other sites More sharing options...
Crissy Posted March 3, 2010 Share Posted March 3, 2010 I dice a white onion finely (you can even grate it and squeeze some of the water out) I crush 2-3 cloves of garlic I add maybe 1/8 c of dijon mustard (I use the type with whole seeds) and maybe...1 cup of honey? I salt and pepper the chicken breasts and flatten them a bit. Then, I leave them in the marinade for a few hours (you can leave them overnight if you want). I crush up 2 cups(?) of cornflakes in a large ziploc. I take the chicken breasts out of the marinade and toss them in the cornflakes. Once they are all done I bake at 375 for 20-25 minutes. Thank you! I happen to have every single ingredient, including more chicken than I know what to do with. I think my guys will love this. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 3, 2010 Share Posted March 3, 2010 Thank you! I happen to have every single ingredient, including more chicken than I know what to do with. I think my guys will love this. Glad I could help! And that's exactly why I like this recipe, because I usually have all of these ingredients. Quote Link to comment Share on other sites More sharing options...
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